Meatcutter / Meatcutter Fabricator / Meatcutter Retail

The Work

Meatcutters are skilled crafts people who fabricate, prepare and sell meat products from (but not limited to) beef, pork, lamb, veal, poultry and seafood directly to the consumer. Meatcutters are trained to present their wares for sale in an attractive and wholesome condition and offer help and advice on meal planning suggestions and cooking and final preparation methods.

Working Conditions

Meatcutters work in a clean, usually refrigerated (work areas are generally kept at 50-55 degrees F.) indoor environment. Work is often fast paced and physical and involves some heavy lifting (up to 100+ lbs.). Meatcutters deal directly with the public so good people skills are a plus.


4000 hours of on-the-job training (2 year program) in addition to 144 hours per year of classroom instruction consisting of (1) 4-hour evening class per week during the school year at South Seattle Community College (Seattle Meatcutters Apprenticeship Committee).

Apprenticeship Entry Requirements
  • Must be 18 years or older.
  • Must be a High School Graduate or have a GED, or on approval by J. A. C. Committee.
  • Must be able to meet the physical requirements of the industry.

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